Peppermint Meltaways are like tiny snowflakes on your tongue, each one dissolving into a cool burst of minty freshness. These delicate cookies are the essence of the holiday spirit, capturing the joy and nostalgia of the season in every powdery, sugary bite.
Ingredients:
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 1/4 cups all purpose flour
- 1/2 cup cornstarch
- 3/4 tsp peppermint extract (divided into 1/2 tsp and 1/4 tsp)
- 2 tablespoons 2% milk
- 1 1/2 cups powdered sugar (for icing)
- 1/2 cup crushed peppermint candies
- 2 to 3 drops of red food colouring (optional)
Method:
In a large bowl, cream together 1 cup softened butter and 1/2 cup confectioners’ sugar until light and fluffy.
Stir in 1/2 teaspoon peppermint extract.
In a separate bowl, whisk together the all-purpose flour and cornstarch.
Gradually add the dry ingredients to the creamed mixture and mix well.
Shape the dough into 1-inch balls and place them 2 inches apart on an ungreased baking sheet.
Bake at 350°F (175°C) for 9-11 minutes or until lightly browned.
Cool on a wire rack.
To make the icing:
In a small bowl, whisk together 2 tablespoons softened butter, 1 1/2 cups icing sugar, 2 tablespoons milk and 1/4 teaspoon peppermint extract until smooth.
Stir in red food colouring if desired.
Frost cooled cookies and sprinkle with crushed peppermint candies.
